wines in small formats

100% CHARDONNAY
PRODUCTION AREA
CASTIGLIONE IN TEVERINA
VINEYARD AREA
8 HA
VINEYARD ALTITUDE
200 METERS A.S.L.
SOIL TYPE
LOOSE, RICH IN STONES
TRAINING SYSTEM
SPURRED CORDON
VINE DENSITY
5,000 PER HA
YIELD PER HECTARE
80 Q.LI
GRAPE YIELD INTO WINE
65%
AVERAGE AGE OF THE VINES
11 YEARS
THE WINE
Color with green notes that introduce freshness. On the nose, sensations of citrus fruits are perceived, then yellow flowers. On the palate it has good acidity and good fragrance. Pleasant wine to drink as an aperitif or to accompany a meal.
HARVEST PERIOD
FIRST WEEK OF SEPTEMBER
VINIFICATION
CRYOMACERATION FOR 5 HOURS AT 10°C
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL FOR 15 DAYS
ALCOHOL CONTENT
13.25%
TOTAL ACIDITY
6.05 GR/LT
PH
3.26

TELLUS SYRAH
THE GRAPE AND THE VINEYARD
HARVEST PERIOD:
second week of
September
With the aim of obtaining a wine that could best
represent the great potential of the Lazio vineyard, we
decided to focus our attention on the Syrah variety.
The care of the individual plants, with particular
reference to the training system and the containment
of production, allows us to obtain grapes of great
equilibrium, both from the sugar point of view and
from the phenolic one.
THE WINEMAKING
Immediately after harvesting and subsequent pressing,
the grapes are sent to a cold pre-maceration phase for
4 or 5 days at a temperature of 18-20 C°.
THE WINE
Intense and brilliant ruby red. Syrah Tellus 2023 offers
a combination of blackberry, cherries and spices
together with notes of leather and white pepper. On
the palate it shows great balance between fresh acidity
and medium structure. The tannins are sweet, with
excellent concentration of fruits such as mulberry and
sour cherry. The finish remains savory and mineral,
also characterized by surprising length.
LAZIO IGP
2023
VINEYARD ALTITUDE:
300 meters above sea level
SOIL TYPE:
sandy, medium texture
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
5,000 per ha
AVERAGE AGE OF THE VINES:
13 years
VINIFICATION:
skin maceration
ALCOHOLIC FERMENTATION:
in stainless steel for 14 days
MALOLACTIC FERMENTATION:
fully completed
ALCOHOL CONTENT:
13.40%
TOTAL ACIDITY:
5.10 GR/L
DRY EXTRACT:
33.00 GR/L
PH:
3.62
This technique best enhances the natural freshness
and fragrance of the fruit. Fermentation then continues
at a temperature of 25-27 C°. Once alcoholic
fermentation is complete, the wine is placed in wood,
where malolactic fermentation takes place.
BLEND:
Syrah 100%
VINEYARD AREA

Grape

100% Chardonnay | Puglia IGP White.

Alcohol content

13% vol.

Training system

Trellis.

Yield per hectare

70 quintals.

Harvest

Manual

Vinification

Soft pressing and fermentation in 300-liter barriques.

Aging and refinement

Aging in barriques for 3 months and in steel containers sur lie with batonnage for another 2 months.

Tasting notes

Straw yellow in color with yellow highlights, it opens on the nose with floral and ripe fruit notes. On the palate it is full, intense and substantial, while maintaining freshness and savoriness.

Primitivo
Grape: 100% Primitivo | Puglia I.G.P. Red.
Alcohol content: 15% vol.
Vinification: 20 days of extended maceration in steel containers.
Aging and refinement
In French oak for 6 months, in steel containers for 1 year, and finally bottle aging.
Tasting notes: Bright red with good body, elegant aromas of ripe fruit and plum and fig jam, spicy and floral. Warm, intense, and structured with soft, elegant tannins.
Pairings: Ideal with grilled roasts.
Awards: Annuario dei Migliori Vini Italiani 2023, Annuario dei Migliori Vini Italiani 2022, Guida Berebene Gambero Rosso 2022

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